Monthly Archives: June 2010

Is it a vegetable? Is it a grain? no wait… it’s deliciously sweet summer corn!!!This super-produce is at peak right now and delicious raw or cooked. I prefer the white kernels if I can find them, I think they are sweeter and more “buttery”. You want to by your corn still in the husks and clean it… more

This last Christmas I “hinted” to everyone around me that my favorite gift would be a cookbook. So I received quite a few of them…some really nice ones. Among the hard covers I loved the most was a minimal-looking bamboo looking one titled “Momofuku”, written by David Chang (owner and chef of the NYC’s homonymous restaurant)… more

Hi everyone!This is the second TV segment I recorded recently for a local news TV (see the first one here).I made individual frittatas with left-over pasta, peas, ham and cheese. This is really a “non-recipe” Feel free to substitute with anything else you have around (I like left-over pasta with tomato sauce, raisins, and pine-nuts).… more

We had friends over for dinner. This is my absolute favorite time of the year to entertain. Fresh pre-summer evenings in which we can sit outside with candles and the bugs are not there to bother us yet.We set up a loooong table, with draping tablecloths, ferns from the garden and many many candles.There was… more

The summer officially starts here in the US with Memorial week-end, the last week-end in May.We headed out to the lake for some chill time with family and good friends.AHHH the water!!! Water skiing, swimming and other water sports, walks in the woods, lazy afternoons on the dock taking in some much needed sun, and of… more

…a very happy kitchen experiment!!!These rum muffins are quick to make, yummy, and of course have a wonderful aroma.They are not as luscious as real rum cake but they are a relatively-healthier and faster close approximation The glaze makes them shine and contribute to the delicious rum-ness!I also added some colored sugar sprinkles to give them a “Caribbean”… more

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Inspiration

Cooking made me feel creative and powerful and that is perhaps the truest reason for my continued preoccupation with the art of eating. ~ M.F.K. Fisher